Further update on Rotimatic Zimplistic, the Company that produces Rotimatic has informed that any number of Rotis can be made but only 16 at a time due to container limitation. My wife agreed to bring 40 chappatis for a Pravacham for two days in the second week of June. I am going to personally make them for two days to see how much the machine endures the stress of making 40 chappatis. I am planning to make 10, let it cool, fill the flour, oil and water again and do the next 10 and so on. If that test succeeds, I can give a clean chit to Rotimatic. Note: The edges of chappatis were looking uncooked for a while and I reported that to Zimplistic. I am waiting for them to convey their solution to that problem. But it could be deception because when I turn the chappati to the other side, it appears well cooked. Viswa
My husband got me this, Cosori, 2qt. It comes with a non-stick pot (not stainless steel). The controls are slightly different, but not difficult to learn. Here it is, beside the 6qt instant pot.
Today I put both to use. 1. OLAN - I used the smaller Cosori, for this. Ingredients: 1. Blackeye peas dry - 1/2 cup. Soaked overnight. 2. White pumpkin (Ash gourd)- 1 cup chopped. I cut these in big chunky pieces. 3. Pumpkin (yellow) - 1 cup 4. Green chillies - 3 slit 5. Coconut milk - 3/4 cup thick (first extract) 6. Coconut milk - 3/4 cup - 1 cup thin (second extract) 7. Coconut oil - 1.5 tsp 8. Cumin seeds - 1 tsp 9. Curry leaves - sprig 10. Salt- to taste Method: Place the soaked blackeye peas, slit green chillies, ash gourd pieces, the second extract (thin) coconut milk, and salt in the inner pot. Manual for 12 minutes. Release pressure and shift saute mode. The mixture will come to a boil. Add the yellow pumpkin and cook till it softens. (I did not have yellow pumpkin today) Add the thick coconut milk (first extract ) and cook a bit, maybe a minute or so. Switch off. Heat the coconut oil in a "thaalippu karandi". When oil is hot, add cumin seeds and curry leaves. Add this to the pumpkin mixture. Olan is ready.
As olan is bland I decided to pair it up with a spicy and sour 2. Ennai katthirikkai kuzhambu. The title says "ennai"( oil) because in the original version the brinjals are cooked in oil However because we pressure cook, there us no need for much oil. I preferred Instant pot for this because I use tamarind. I avoid non-stick for tamarind or lemon dishes. Ingredients: 1. Gundu kathiriikai (small round eggplants)- 8-10 Make cross wise slits from near the stem to check inside for rot. Do not cut. The veggie should be intact. 2. Onion chopped - 1/4 cup 3. Tomato chopped - 1/2 cup 4. Tamarind extract - 1/2 cup (use less or more per your sourness preference) 5. Sambhar powder - 1 heaped tsp 6. Coconut paste - 1/4 cup 7. Oil - 2 tsp 8. Fenugreek seeds - 1/2 tsp 9. Mustard seeds - 1 tsp 10. Hing powder- 2-3 dashes 11. Curry leaves- sprig 12. Salt - to taste. Method: Set IP on "Saute" mode Pour oil. When oil is hot, place fenugreek seeds. When the seeds darken slightly, add onion. Saute till onions turn translucent. Add chopped tomatoes. Saute till the tomatoes soften and the mixture turns a bit pasty. Add the brinjals. Saute them for a few seconds till they are coated well with the paste. Add the sambar powdet and quickly fry before it turns dark. Add the tamarind extract. Add the coconut paste. Add hing, and salt. Switch of saute mode. Give the mixture a good stir, close the lid, and close vent. Manual mode, five minutes. After it is done, release pressure. Heat oil in "thaalippu karandi" (a small pan), add mustard seeds to splutter, add curry leaves, and add this to the "kuzhambu".
Palak/Dal Preparation: Ingredients: 1) Moong Dal (1 cup) soaked in water for 5 minutes 2) Palak (1 bundle) 3) Tomatoes (2) 4) Mustard seeds (2.5 grams) 5) Cumin seeds (2.5 grams) 6) Salt (to taste) 7) Coconut milk (1/2 cup) 8) Green chili (2) 9) Toor Dal Preparation: 1) In Saute mode, pour 10-15 ML of oil into the instant pot. Please wait until the oil heats (my wife uses ghee) and then add mustard seeds (2.5 grams), cumin seeds (2.5 grams), Toor dal and green chili. 2) Add Moong Dal, Palak, Tamatoes and Salt into the Instant Pot. Press cancel to move away from Saute mode and press Manual. Set the time for 25 minutes. You will smell a nice aroma during that time and wait for 10 more minutes (or until the pressure is released completely) after the Instant Pot indicates 0.000, to open. 3) Add half a cup of coconut milk Note: Please make sure the quantities indicated above and the time settings are accurate and as given above in order to avoid repairing Palak Dal later. (This is only for reading pleasure of @Rihana) Three stages of transformation of Palak Dal in photographs below: Image 1 before mixing coconut milk and steering Palak Dal , Image 2 after mixing coconut milk and steering Palak Dal and Image 3 after transferring it into another vessel. P.S.: I will be happy to post a photograph of how it looked in my lunch plate, if anyone is interested after an hour.
One doubt sir how much toor dal 1/2 cup or 1/2 tbsp ? Nice recipe with coconut milk. Should try this soon
